Spring Greens

Including more greens – salads and otherwise – on your plate is a great way to lighten up the menu for spring. And if you’re stuck in a rut making the same thing most evenings of the week, switch up those greens to add some excitement to your plate!

Most greens contain Vitamin C, Vitamin A, iron, calcium, folate and dietary fiber – so they pack a great nutritional punch with few calories. Typically the darker the greens, the more nutritious the leaf.

Wraps. Sauté chicken breast with scallions, water chestnuts, mushrooms, garlic and ginger. Add a drizzle of sesame oil and soy sauce. Spoon into large Boston or Bibb lettuce leaves. Roll and enjoy.

Grill. Sturdy heads of lettuce like romaine or endive can be sliced right down the middle. Give each half a quick brush of olive oil then grill until browned and slightly wilted on grilled side. Top with balsamic vinegar, extra virgin olive oil, salt and pepper and toasted walnuts. This is a great healthy side dish to add to any meal.

Sauté. Saute a loose leaf lettuce such as a mache or curly endive in olive oil. Add a squeeze of fresh lemon and salt and pepper to flavor. This is a perfect bed for salmon or another grilled fish.

Salads. What lettuce should be used for which salad? You really can’t go wrong, so be creative and experiment with different varieties or blends. My favorite salad is simple and delicious: Arugula or watercress topped with …